Linguine Gamberini


1 pound of Shrimp; peeled, deveined
3 Cloves of garlic; finely minced
1 Onion; finely chopped
3 tablespoons of Olive oil
2 tablespoons of Flour
½ cup of Dry Marsala Wine
1 cup of Chicken broth
½ cup of Fresh Italian parsley; minced
Salt and pepper
1 pound of Linguine [I prefer Barilla]


Heat olive oil in a large skillet. Add garlic and stir for 30 seconds. Add onion and cook until transparent, stirring occasionally. Add flour and stir until well mixed. Whisk in the broth, wine and parsley. Bring to a boil and cook for a couple of minutes, stirring constantly. Lower heat to medium and add shrimp; cook until shrimp are just pink and done. Serve over pasta, cooked according to package directions.


~ by upbeatmag on January 24, 2009.

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